Description
A hearty and creamy Summer Corn and Zucchini Chowder packed with fresh seasonal vegetables, smoky bacon, and comforting spices, perfect for a warm weather meal.
Ingredients
Scale
Meat
- 4 strips bacon, cooked and chopped into bits
Vegetables
- 1/2 large yellow onion, diced
- 2 ribs celery, finely diced
- 5 ears corn, cut off from the cob
- 4 cloves garlic, minced
- 2 russet potatoes, peeled and cut into 1/4-inch cubes
- 1 large zucchini, cut into quarters lengthwise, then sliced
- 1 large yellow squash, cut into quarters lengthwise, then sliced
Liquids
- 5 cup chicken broth, low sodium
- 2 cup half and half (or whole milk)
Spices
- 1 1/4 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 1/4 tsp thyme
- 1/8 tsp cayenne pepper
Instructions
- Cook bacon: Set a large Dutch oven or stockpot over medium heat. Add bacon and cook until crisp, about 5 minutes.
- Sauté vegetables: Add onion and celery to the pot and cook for 3 minutes. Then add corn and continue cooking for an additional 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add broth and potatoes: Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Add potatoes along with salt, pepper, paprika, parsley, thyme, and cayenne pepper. Reduce heat to medium and cook for 10 minutes.
- Cook zucchini and squash: Add zucchini and yellow squash to the pot. Cook until potatoes are fork-tender and the zucchini and squash are fully cooked, about 10 to 12 minutes.
- Puree chowder: Transfer 2 cups of chowder to a food processor or blender. Puree until silky smooth, about 1 to 2 minutes. Return the pureed mixture to the pot and stir in the half and half. Remove from heat.
- Rest before serving: Let the chowder sit for 10 minutes to meld flavors before serving.
Notes
- To store, refrigerate the chowder in an airtight container for up to 3 days.
- Freeze the chowder for up to 2 months but avoid freezing if it contains dairy to maintain texture.
- Reheat on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals stirring in between.
- Substitute half and half with whole milk for a lighter version or cream for a richer chowder.
- For a vegetarian version, omit bacon and use vegetable broth in place of chicken broth.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
